Synchrotron study on crystallization kinetics of milk fat under shear flow

Nanostructured Fat Crystal Systems

“…An additional piece of information from the research published by these authors is that although the nanoplatelet geometry could not be imaged, they were able to describe the growth of crystals in the presence or absence of shear fields. In particular, they measured and reported correlation lengths (D) that we identify today as nanoplatelet thicknesses (Mazzanti et al 2003(Mazzanti et al , 2005(Mazzanti et al , 2007(Mazzanti et al , 2009). Regarding the effect of cooling rate, as mentioned in Section 3.2.1, for FHCO:HOSO samples, nanoplatelets decrease in size as the cooling rate increases.…”

Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment

“…The chains lie perpendicular to the lamellae planes (possibly tilted) and the in-plane packing of the chains gives rise to various polymorphic forms. The three most important of these found in fats are denoted a, b 0 and b in order of increasing stability (Mazzanti, Marangoni, & Idziak, 2009). The different polymorphic forms are characterized by the short and long d-spacings of their crystal lattice which constitutes an identifying structural fingerprint (Larsson, 1966;ten Grotenhuis et al, 1999;Vaeck, 1960).…”

Physical properties of fats in food

“…Figures 1.6 (c) and (d) show that the AMF crystals grown under shear are of β polymorph and the crystals are highly oriented, since sharp arc XRD patterns with narrow Δχ values are observed. These results contrast with the crystallisation without shear, since α and β forms crystallised at the same time and no crystal orienatation was observed (Mazzanti et al, 2009).…”

“…Since this review was published, more detailed work on cocoa butter and milk fat has been reported by many groups (MacMillan et al, 2002;Mazzanti et al, 2003Mazzanti et al, , 2007Mazzanti et al, , 2008Mazzanti et al, , 2009Mazzanti et al, , 2011Padar et al, 2009). In these studies, it was evident that the rates of polymorphic crystallisation and transformation were largely increased by applying shear.…”

“…However, the conversion from Form III to Form V was observed and the rate of crystallisation was increased when shear was applied. Figure 1.6 shows the effects of shear on the orientation of tiny crystals of anhydrous milk fat (AMF) present in the shear flow, which was determined by synchrotron radiation XRD analysis (Mazzanti et al, 2009). AMF was crystallised in a Couett cell under sheared condition (1440 sec −1 ) after 1 hour at 17 • C. By using two-dimensional X-ray detector, information on the crystals growing in the Couett cell was obtained:…”